Keto Blackberry Ricotta Flatbread
Ingredients:
For the Flatbread Crust:
1 1/2 cups shredded mozzarella cheese
2 oz cream cheese
1 large egg
1 cup almond flour
1/2 teaspoon baking powder
Pinch of salt
For the Topping:
3/4 cup ricotta cheese
1/2 cup fresh blackberries
1 tablespoon fresh rosemary or thyme, finely chopped
1-2 teaspoons powdered erythritol or keto-friendly sweetener (optional, for a hint of sweetness)
Freshly ground black pepper, to taste
Olive oil, for drizzling
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Flatbread Crust: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 20-second intervals, stirring in between, until the cheese is melted and smooth.
Form the Dough: Add the almond flour, baking powder, salt, and egg to the melted cheese mixture. Mix well until a dough forms. Knead it a bit to ensure everything is combined.
Shape and Bake: Place the dough on the prepared baking sheet. Using your hands or a rolling pin, press the dough into a rectangular or oval shape, about 1/4-inch thick. Bake for 8-10 minutes, or until the edges are golden and the crust is set.
Add the Toppings: Remove the flatbread from the oven and spread the ricotta cheese evenly over the crust. Scatter the blackberries on top, pressing them slightly into the ricotta. Sprinkle with fresh rosemary or thyme, sweetener (if using), and a light grind of black pepper.
Bake Again: Return the flatbread to the oven and bake for an additional 5-7 minutes, until the ricotta is warm and the blackberries start to release their juices.
Serve: Drizzle with a little olive oil before serving. Slice and enjoy warm!
Tips:
If you’d like a slightly sweeter flavor, add a bit more sweetener to the ricotta mixture.
Try adding a sprinkle of crumbled feta or goat cheese for an extra savory touch.
This Keto Blackberry Ricotta Flatbread is a delicious, low-carb treat that’s elegant and satisfying with a balance of creamy, tangy, and fruity flavors
